How To Make Rosehip & Crab Apple Jelly
Jelly desserts don’t always have to mean ordinary gelatin dishes in cups. With our tasty jelly recipes, a jelly dessert will make you become the talk of the town before you know it.
Serves:
Ingredients
- 500g crab apples
- 500g rosehips
- 1 lemon, juiced
- 750g granulated sugar
Instructions
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Wash the crab apples and rosehips thoroughly. Remove stems and cut the crab apples in half.
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Place the crab apples and rosehips in a large pot and fill with enough water to cover the fruit. Bring to a boil and simmer for 30 minutes.
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Pour the mixture into a jelly bag or cheesecloth-lined sieve and let it strain overnight. Do not squeeze the bag or the jelly will be cloudy.
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Measure the strained juice. For every 600ml of juice, add 450g of sugar and the lemon juice to the pot.
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Stir over low heat until the sugar has dissolved, then increase the heat and bring to a rolling boil. Skim off any foam that forms on the surface.
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Let the jelly boil rapidly for about 10-15 minutes or until it reaches the setting point. To test, spoon a small amount of jelly onto a chilled plate and if it wrinkles when pushed with a finger, it’s ready.
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Remove from heat and carefully pour the hot jelly into sterilized jars. Seal immediately and let them cool completely. The jelly will continue to set as it cools.
Nutrition
- Calories : 60kcal
- Total Fat : 0g
- Sodium : 0mg
- Total Carbohydrates : 15g
- Fiber : 1g
- Sugar : 15g
- Protein : 0g
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